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Histamine Production in Soy Extended Tuna Salads
Author(s) -
DRAUGHON F. A.,
TAVANGARAN M.,
HITCHCOCK J. P.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06680.x
Subject(s) - tuna , histamine , food science , histidine decarboxylase , chemistry , inoculation , histidine , enzyme , biology , biochemistry , fishery , fish <actinopterygii> , endocrinology , immunology
Histamine production in tuna salads extended with textured soy protein (TSP) was evaluated. Salads were inoculated with five known histamine‐producing bacteria and held at 8°C, 24°C , and 37°C for up to 48 hr. Addition of 30% TSP to tuna salads resulted in higher initial pH and favorable growth conditions for microorganisms and histidine decarboxylase activity. Addition of 15% TSP provided an initial pH for maximal enzyme and histamine production but somewhat slower microbial growth. Tuna salad extended with either 15% or 30% TSP developed toxic levels of histamine (>50 mg/l00 g) when held at either 24° or 37°C for 6 hr. Nonextended tuna salads did not develop toxic levels of histamine even when inoculated with known histamine‐producing bacteria and held at 24° or 37°C for 48 hr.